Throw all the above in a covered shalllow pan and simmer for an hour, you want the liquid to reduce back to about one cup, discard bay leaf and run the mix through a blender/processor/hand mixer untill it reaches your desired consistency, I like mine velvety and even added a knob of butter to give it a nice gloss.
Sauce done, now a few beers before getting the coals going.

No problems, I saw a post here the other day where someone was looking for a bourbon sauce, sounded like a good idea.
I should add that this is a very savoury sauce, if you like your sauces sweet you can add a little honey during the blending stage, i tried mixing some with honey and mollasses and it worked well, it would work as a nice hot wing marinade this way.

04-12-2014, 04:54

whiskeyagonzo

Re: Bourbon chipotle

That sounds good as well. I think would like to try it as a pork chop glaze and possibly a salmon glaze.

04-12-2014, 05:02

onemorepour

Re: Bourbon chipotle

Just dont do what I did and go to the toilet after deseeding the chipotle, yeh amateur move I know, it had been years since I had done this and I felt very stupid, and very uncomfortable for the next 10 minutes

04-12-2014, 05:56

whiskeyagonzo

Re: Bourbon chipotle

Quote:

Originally Posted by onemorepour

Just dont do what I did and go to the toilet after deseeding the chipotle, yeh amateur move I know, it had been years since I had done this and I felt very stupid, and very uncomfortable for the next 10 minutes

Hahaha. I feel ya. Years ago I was cutting up some jalapeņos for some salsa. Late that night I went into the bathroom to take out my contacts. BIG mistake!! Now I wear some nitrile gloves while preparing anything with hot peppers. Live and learn.

04-12-2014, 14:41

scubadoo97

Re: Bourbon chipotle

Quote:

Originally Posted by onemorepour

Knocked this sauce up today for some lovely fat 1/2 kg (bit over a pound) dry aged t-bones I am going to throw over the coals.

Throw all the above in a covered shalllow pan and simmer for an hour, you want the liquid to reduce back to about one cup, discard bay leaf and run the mix through a blender/processor/hand mixer untill it reaches your desired consistency, I like mine velvety and even added a knob of butter to give it a nice gloss.
Sauce done, now a few beers before getting the coals going.

Interesting. Sounds good

I have a chipotle recipe that I make often. I keep it in the fridge at all times

Two cans of chipotle in adobo with a block of guava paste. Blend with a stick blender until smooth. The guava gives a hint of tropical sweetness and tames the heat a little

I also make pickled chipotles with the little red moritas. Mixed with sliced carrots and onions
Also a staple in the fridge